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Condiments, Dressings & Sauces >  Thailand >  Nam Phrik Gaeng Khiaw Waan >

 

Nam Phrik Gaeng Khiaw Waan

Green Curry Paste

• 15 large green hot chilies

• 3 shallots, sliced

• 8 cloves garlic

• 1 tsp. galangal (blue ginger), skin removed & chopped (sub with turmeric)

• 1 TBS lemongrass, sliced

• 1/2 tsp. kaffir lime peel, sliced (sub with lime zest)

• 1 tsp. coriander root, chopped

• 5 white peppercorns

• 1 TBS roasted coriander seeds

• 1 tsp. roasted cumin seeds

• 1 tsp. sea salt

• 1 tsp. shrimp paste

Combine coriander seeds, cumin and peppercorn in a mortar; grind well with pestle. Transfer mixture to a bowl and set aside. Grind hot chilies and sea salt in mortar. Add remaining ingredients (except shrimp paste); grind until mixed well. Add cumin mixture and shrimp paste; continue grinding until paste is smooth.

 

Note: Used in Gaeng Kiaw Wan Neua (Green Curry Beef) and Gaeng Kiaw Wan Moo (Green Curry Pork).

 

Related Link:

Food Fare Culinary Collection: Thai Cookery

 

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